Dish

Lor mee

Braised Noodles

Lor mee is a dish that originated from the Fujian province in China and was brought over to Southeast Asia by Hokkien immigrants. The dish has evolved over time to include local ingredients and flavors. The noodles are typically served with a thick and savory gravy made with cornstarch, soy sauce, and spices. The dish is often topped with braised pork belly, hard-boiled eggs, and fried fish.

Asian cuisine› Southeast Asian cuisine› Malaysian cuisine

Noodle Dish

Origins and history

Lor mee is believed to have originated from the Fujian province in China and was brought over to Southeast Asia by Hokkien immigrants. The dish has evolved over time to include local ingredients and flavors. In Singapore, Lor mee is typically served with a thick and savory gravy, while in Malaysia, it is served with a lighter broth.

Dietary considerations

Contains gluten and meat. Can be made vegetarian by omitting the meat.

Variations

There are many variations of Lor mee, including a dry version that is served without the gravy, and a soup version that is served with a clear broth. Some versions also include seafood such as prawns and squid.

Presentation and garnishing

Lor mee is typically served in a bowl, garnished with chopped scallions and cilantro. Chili paste and vinegar can also be used as condiments.

Tips & Tricks

To achieve the perfect texture for the noodles, blanch them in boiling water for a few seconds before serving. This will prevent them from becoming too soft and mushy.